Spanakopita

Name: Spanakopita
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: Phyllo dough 1 roll; Spinach 16.7 cups; Feta cheese 7.1 oz; Onions 1; Eggs medium 2; Parsley to taste; Sesame seeds to taste; Extra virgin olive oil to taste; Fine salt to taste; Extra virgin olive oil to taste

it es fr de br

Vegetarian

Difficulty: Average
Prep time: 20 min
Cook time: 45 min
Serving: 6
Cost: Average

PRESENTATION

Recipe by
Diletta Secco

Spanakopita is a staple at Greek tables, and you know what? It’s easy to see why. This spanakopita recipe brings together tender spinach and salty feta cheese, all wrapped up in layers of phyllo dough that bake to crispy perfection. Really crispy. In Greece, folks often go for a more rustic homemade dough, but phyllo—let's face it—keeps things pretty simple and still tastes super good. You can find spanakopita in big family pies, but also in those smaller spanakopita triangles—called spanakopitakia—that are just perfect for snacks or party food. Really tasty bites. And listen, these pair wonderfully with cool, creamy tzatziki sauce, offering a tangy contrast to the moist filling.

Unlike heavier dishes like moussaka, this Greek spinach pie feels lighter and is a favorite at any Greek gathering, whether it’s a casual lunch or a festive celebration. Fans of homemade spanakopita appreciate how delicious it is, especially when served alongside other Greek favorites like gyros or a fresh, zesty Greek salad. The balance of savory and a hint of sweet from cooked onions and herbs makes every bite interesting. And really, sometimes people mix in extra greens like chard or leeks, offering a variety of flavors so you never get bored. For those who want convenience, store-bought phyllo is a real game-changer. Gives you that crispy shell without much effort. Anyone into phyllo dough recipes or Greek appetizer recipes will find spanakopita fits right in, whether you’re adding it to a meze table or just looking for a snack that’s a bit different.

Honestly, it’s one of those foods that brings people together, and once you try it, you’ll get why it has endured for generations in Greek kitchens. With its rich history and colorful flavors, spanakopita is more than just a dish—it's a celebration of Greek culinary tradition that continues to bring joy to those who share it. For sure.

INGREDIENTS

For a 10x7 inch pan: Phyllo dough 1 roll; Spinach 16.7 cups (500 g); Feta cheese 7.1 oz (200 g); Onions 1; Eggs 2 - medium; Parsley to taste; Sesame seeds to taste; Extra virgin olive oil to taste; Fine salt to taste

For brushing: Extra virgin olive oil to taste

Preparation

How to prepare Spanakopita

To prepare the spanakopita, start with the filling: wash the spinach thoroughly and dry them. Then clean an onion and slice it. Toss it into a large pan where you have slightly heated a drizzle of oil 1. After a few moments, you can already add the spinach 2, salt to taste, stir and cover with a lid. They should wilt, which will take a few minutes.

In the meantime, crumble the feta by hand 4. Once cooked, drain the spinach well 5 and transfer them to a sieve, then press them to remove excess water. Pour the spinach into a bowl and add the eggs 6.

Add the chopped parsley as well 7, the crumbled feta, and mix everything together 8. If you prefer, you can chop the spinach to get a more homogeneous mixture 9.

Brush a 9.5x6.5 inch (2.5 inches high) baking dish with a little oil 10, then place a sheet of phyllo dough on the bottom 11 and brush again with oil 12.

Add another layer of phyllo dough 13 brushed with oil 14, then proceed in the same way to make 2 more layers, for a total of 4. At this point, pour the filling 15 and distribute it well throughout the pan.

Cover with 4 more sheets of phyllo dough 16, making sure to brush them always with oil 17 before placing the next one. Finally, cut the corners so it will be easier to fold them into the pan 18.

You can then proceed to fold the corners inwards 19 so that the filling does not spill out 20, then brush again with oil 21.

Add a final sheet of phyllo dough to cover everything 22 and brush one last time with oil 23. Make diagonal cuts across the entire surface 24.

Do the same in the other direction to create a diamond pattern 25. Garnish with sesame seeds 26 and bake in a preheated static oven at 350°F for 35 minutes. Once ready, take it out of the oven 27, then you can demold the diamonds and serve your spanakopita!

Storage

We recommend consuming the spanakopita as soon as it's ready to avoid losing its crispiness. You can store it in the refrigerator in an airtight container for up to one day and heat it in the oven before serving.

Freezing is not recommended.

Tip

Like with the spanakopitakia, you can add toasted pine nuts or raisins to the filling for a sweet note.

Curiosity

It is said that the area where you can taste the best spanakopita in all of Greece is Epirus, along with the regions of Thessaly and parts of Macedonia: in these areas, shepherding was, and still is, practiced, and savory pies of this type were the perfect meal for those who led this lifestyle, as they could be made with inexpensive and easily available ingredients, could be conveniently transported, and lasted for several days.

For the translation of some texts, artificial intelligence tools may have been used.